Spiced Apple Coffee Cake
Author: Blue Goose Inn Bed & Breakfast
Recipe type: Breakfast
When fall comes and the apples on our trees ripen, this is one of my absolute favorite coffee cakes to make, it's always a guest favorite. In late August our fresh pears are coming on and we also make it with pears sometimes.
- 1 ¾ C. (9 oz.) all-purpose flour
- 1 ½ tsp. baking powder
- ¼ tsp. salt
- 3 tart baking apples, peeled and chopped (about 1 lb.)
- 2 Tbs. apple, orange, or lemon juice
- ⅓ C. packed brown sugar
- 1 ½ tsp. cardamom
- 1 tsp. cinnamon
- ½ C. unsalted butter, at room temperature
- 8 oz. cream cheese, at room temperature
- 1 ½ C. granulated sugar
- 1 tsp. vanilla extract
- 2 large eggs
- ¾ C. confectioners’ sugar
- 2 Tbs. evaporated milk
- ½ tsp. vanilla extract
For the Coffee Cake:
- Preheat oven to 350.
- Grease and flour a 9-inch round, spring-form pan.
- In a medium bowl, stir together the flour, baking powder, and salt.
- In another bowl, toss the apples with the juice.
- In a small bowl, stir together the brown sugar, cardamom and cinnamon.
- Add to the apples and toss to coat then set aside.
- In the bowl of a stand mixer, cream together the butter, cream cheese, sugar, and vanilla until light and fluffy.
- Add the eggs, one at a time, beating well after each egg.
- Add the dry ingredients in 2 or 3 increments and beat well until smooth.
- Gently fold in apples just until evenly distributed. (Do not over-mix.)
- Spoon the batter into the prepared pan and spread evenly.
- Bake until the top is golden brown, about 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Transfer the pan to a wire rack and let cool for 5 minutes.
For the Glaze:
- In a small bowl, whisk together confectioner’s sugar, condensed milk, and vanilla until smooth.
- Remove sides of spring-form pan and place the cake on a wire rack set over parchment.
- While the cake is still warm, drizzle with the glaze and let cool.